food (lovers market) equals happiness

While in Johannesburg this past weekend, my mum and dad kept talking about Nicol Way Mall in Bryanston. And yes, i was keen and things but the thing about Johannesburg is that there are so many malls you lose track. So far, the only place that has seriously impressed me is The Design Quarter as it is such a different sort of place - homeware shops and the like and really interesting restaurants. Even Melrose Arch is pretty cool. And of course, Sandton City.

But the thing that really struck a chord with me at Nicol Way was the Food Lovers Market.

Now i understand that FLMs have popped up all over the show, and I have seen some pretty incredible ones, but it's been years since I got that "kid in a candy store" feeling.

Yeah, I got that feeling in there.

It was heaven in ny wildest dreams. You know when you're speehless from utter shock? It. Was. Heaven. I promise.

Olive oil on tap. Freshest seafood. Fresh exotic mushrooms. All kinds of meat. Chefs choice on braai choice. Complete gourmet bakery. Tapas. Mezze. Buffet. Cheese. Wine. Fruit. Vegetable. The list is endless and the joy was incredible.

I walked in with a list of 3 items and left with a trolley full.

Thanks, Food Lovers Market.

rustic lemon swirl cheesecake

 

 

I have been promising a cheesecake on this blog since forever pretty much, so here is a really simple take on a fridge cheesecake that I literally threw together while in a cheesecake withdrawal moment with stuff I found in the fridge! By the way – let’s just have a moment for the longest sentence ever.

PS: Don’t kill me, but I eyeballed the measurements, so just trust yourself and do the same.

• a tub of fresh cream, whipped
• condensed milk
• like 300g ricotta cheese
• tennis biscuits
• 100g butter (only thing I measured)
• the juice and zest of one and a half lemons
• fresh strawberries
• sugar

yummelo.

do try it!

pizza, platters and puratassi (yup)

 

So it’s fasting month for South Indians around the world. That means vegetarian food. Now don’t get me wrong, I’m all into vegetarian curries but I like to mix it up. If anyone’s spent a little time browsing this blog, I think you’d come across a decent amount of vegetarian recipes. It’s because I actually really love it.

Anyway I spent the long weekend with my parents and spent the weekend making delicious vegetarian combinations to keep our bellies full.

  basil, button mushroom and mozza pizza

dolmades, artichokes, calamata olives, basil pesto, pepperdew feta, pita

chilli, onion and cheese mini subs

 

green chilli.

sliced red onion.

mature cheddar.

in the oven.

in my belly.

yes please.

get stuck in, don’t be shy

 

bbq sticky boneless pork ribs – spicy steak strips – red pepper hummus – salami sticks – extra mature cheddar – ripe brie – pepper cream cheese – blue cheese – sweet and sour gherkins – toasted pita – yum

go on, have a lil nosh

 

So I’m watching Jamie’s Great Britain and he really is so freaking cool. He has surpassed so many chefs in my eyes purely because of his honesty. He has made it up there next to Rick Stein for me. When he cooks he just makes me feel like anything’s possible and you can be exactly what you want, no fuss!

Another guy that’s got me feeling that way is Deena from Masterchef South Africa. What an inspiration! You know, South Africans are so governed by stereotypes but Deena is breaking those down. Simple Indian man with a worldly food dream and telling the world that he is here, multifaceted and talented.

Well, no more wasting the dream for me – that’s the moral of my story!

There was no real point to this post other than to say that, but here’s some inspirational nosh to just top all of this off:

 bacon cheese grillers with melted emmental

blogging on location

 

so this is a new one. i’ve always wanted to do this but i’ve never had the time to and if i’m honest, i’ve never had the guts to.

presently, i’m at mugg & bean, gateway in a quiet corner amongst a bustling restaurant enjoying a cup of decaf cappuccino and waiting for my delicious roasted tomato and basil soup. i actually came here for the green pea and bacon soup but it seems they’ve taken that off the menu :( this has very seriously upset me but hey, i’ll just have to settle for second best.

the thing i like about mugg & bean and their soups, is that it just feels incredibly homey. actually the whole atmosphere of mugg & bean is rather homey. i’m not exactly a self conscious person but sometimes you just feel a bit weird whipping out your laptop in public. at mugg & bean, it’s a norm. especially with the free wifi :)

wow

 

i actually did not realise that that was my first post for 2012. how intense. this blog definitely needs more love and attention!!

happy half new year i guess?

delicious

 

so everyone has been telling me that i need to blog more. it’s not that i don’t want to, it’s that it’s always third on the list of things to do, and the list just gets ever increasingly full. well i will try to excuse myself no more. and with that - there’s too many delicious things to be happy about in this world – like my chicken besto pasta :) no that was not a typo. i call it besto because it REALLY IS the BEST pesto recipe ever!  yeah, i’m a little lame-o but that’s ok, cos this recipe is so delicious i could just die! i made it up pretty much but obviously i was influenced by a lot of recipes, particularly jamie olivers and that’s just cos i love how he’s a no nonsense kinda guy when it comes to food.

recipe:

for the besto:

• fresh basil (like 3 handfuls or so)
• 1 and half cloves of garlic
• extra virgin olive oil
• like a handful of pecorino cheese
• a handful of walnuts
• salt
• black pepper
• a squeeze of lemon juice

i wish i could give you quantities but i would be lying if i did because i literally taste as i go and i really think you should do. a decent pesto should be fine enough that it winds itself through the pasta easily and course enough that it adds some character and you can actually taste what you’re eating. i like slightly extra garlic and pecorino but feel free to cut it down if you’re not keen on it. i use walnuts purely because it costs less than pine nuts and it tastes just as good. and i use pecorino cos i like the flavour better than parmasan, nothing more than that. if you prefer parmagiano then go right ahead and substitute it.

i literally smashed this up and put on some penne to boil. had some chicken that my gran made so i tossed that in with some finely chopped green chilli (cos i like it hot :)) and voila – deliciousness in my belleh!

hope it’s just as delicious for you :)

may x